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Spicy Roasted Turnips, Rutabaga & Parsnips

Spicy Roasted Turnips, Rutabaga & Parsnips


  • ¼ stick butter
  • 2 tablespoons honey
  • 1½ tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground ancho chiles *
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • 2 large parsnips, cut into ½” chunks
  • 2 turnips, cut into 1-inch wedges
  • 1 rutabaga, trimmed, peeled, cut into ¾-inch wedges
  • 1½ tablespoons Driftless Organics Sunflower Oil
  • Course salt

** Look for ground ancho chiles in the spice section of many supermarkets or substitue chipotle, guajillo or chili powder. **


  1. Preheat oven to 400°F.
  2. Stir ½ tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend.
  3. Season to taste with salt. Let glaze stand at least 15-30 minutes to allow flavors to blend.
  4. Line large rimmed baking sheet with parchment paper.
  5. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1½ tablespoons melted butter and oil over; sprinkle with salt and pepper and toss to coat well.
  6. Roast for 40-50 minutes, until vegetables are tender and slightly browned.
  7. Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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